Chilled Paan Shots: A Delicious Betel Leaf Dessert Drink

What is Paan

Paan is a traditional South Asian preparation that dates back centuries. It typically consists of a fresh betel leaf (paan patta in Hindi and vettalai in Tamil) wrapped around a flavorful filling, most commonly made with areca nut (often mistakenly called betel nut), slaked lime (chuna), and a mix of spices, herbs, or sweet flavorings. It is chewed for its unique peppery taste, refreshing and cooling sensation, and mild stimulating effects-similar to how coffee energizes.

In India, this paan holds deep cultural and social significance, often enjoyed after meals as a natural mouth freshener, digestive aid, and palate cleanser. There are many varieties of paan, from the traditional Meetha (sweet) Paan with gulkand, fennel, and coconut, fire paan, to the more robust varieties with tobacco, chocolate, masala, or plain.

What Are Paan Shots

I've been making Meetha Paan Shots for years, especially during festivals like Holi and Diwali, but never got around to sharing the recipe on the blog-until now! So here it is: my tried-and-tested way of making delicious paan shots at home.

But what exactly are they? Think of them as a fun, deconstructed version of traditional meetha paan, transformed into a creamy, drinkable dessert. The base mixture is made with fresh betel leaves (paan patta), gulkand (rose petal preserve), fennel seeds, cardamom, mukhwas, and desiccated coconut. This mixture is then blended with chilled milk and vanilla ice cream to create a smooth, refreshing drink that captures all the flavors of paan in one sip.

Served in mini shot glasses, paan shots are cooling, fragrant, and slightly sweet-similar to lassi but with that unmistakable paan flavor. They are perfect as a festive party drink, an after-meal palate cleanser, or even a unique Indian dessert beverage.

Fresh Betel Leaves (Paan Patta) - The heart of this recipe, betel leaves bring that signature minty, peppery flavor you associate with a traditional meetha paan. You can find them fresh in most Indian grocery stores or on Amazon. Always wash and pat them dry before use. You also get freshly dehydarated betel leaves on Amazon. Even those can be used.

Gulkand (Rose Petal Preserve) - Sweet, floral, and cooling, gulkand adds depth and richness to the drink while balancing the sharpness of betel leaves. It's also known for its digestive benefits and is a must-have in authentic paan shots recipes.

Spices - A combination of fennel seeds (saunf) and cardamom powder (elaichi) gives the betel leaves mixture its refreshing, aromatic flavor. Both ingredients also aid in digestion, making them an essential part of this after-meal drink.

Milk and Vanilla Ice Cream - Blending in full-fat milk and vanilla ice cream transforms the betel leaves mixture into a creamy, indulgent drink. I prefer vanilla because of its neutral flavor, which allows the betel leaves and gulkand to shine.

Mukhwaas - A traditional Indian mouth freshener made with fennel seeds, sesame seeds, sugar, herbs, rose petals, and aromatic spices. It adds a burst of flavor and a subtle crunch to your paan shots, and can also be used as a decorative garnish. You'll find many varieties of mukhwaas in Indian grocery stores-pick the one you love best to enhance the authentic taste of this refreshing drink.

Coconut - Adding unsweetened desiccated coconut brings subtle sweetness and texture to the mixture, recreating the flavors of a classic meetha paan.

Sweetener - I use regular white sugar, but you can also go for brown sugar, cane sugar, palm sugar, or jaggery powder for a more wholesome touch. Adjust the sweetness depending on your taste.

Green Food Color (Optional) - While optional, a few drops of organic green food coloring give the shots their signature festive look. This is especially fun when serving gulkand shots at Holi or Diwali parties.

To Make the Paan Mixture

1. Start by washing the fresh betel leaves thoroughly and trimming off the hard stems at the base. Roughly chop the leaves.
2. transfer them to a blender jar. Add in fennel seeds (saunf), cardamom powder, desiccated coconut, mukhwas (Indian mouth freshener), and a few ice cubes.

3. Then blend until smooth.
4. Next, add the gulkand (rose petal preserve) for natural sweetness and aroma, along with sugar and a few drops of green food color to enhance the traditional look. Toss in a couple more ice cubes.

5. Blend again until everything is well combined into a smooth, creamy mixture.
6. Transfer the betel leaves mixture to an airtight jar and store it in the refrigerator. It stays fresh for 2-3 days, and you can use it anytime to quickly whip up Meetha Paan Shots, milkshakes, or other paan-flavored desserts. This mixture captures the authentic flavors of a traditional meetha paan in a ready-to-use form, making it the perfect base for this exotic Indian after-meal drink.

To Make Paan Shots

1. In a blender jar, add the prepared betel leaves mixture along with chilled milk, a scoop of vanilla ice cream, and sugar as needed.
2. Blend until smooth and creamy, ensuring the flavors of betel leaves, gulkand, fennel, and cardamom are well combined. For an extra silky texture, you can strain the mixture through a sieve-but I prefer to keep it unstrained for a richer, more authentic flavor.

Pour the refreshing Meetha Paan Shots into small shot glasses and serve them chilled. Garnish with a sprinkle of mukhwas, a drizzle of rose syrup, or finely chopped betel leaves for an authentic touch. You can also add a scoop of vanilla ice cream on top. Serve immediately while chilled, as this exotic betel leaf dessert drink tastes best fresh.

These vibrant meetha paan shots are perfect for Holi, Diwali, Thanksgiving celebrations, festive gatherings, parties, brunches, date nights, or as a cooling after-meal treat that doubles as a palate cleanser.

💡 Tip: Serve paan milkshake chilled in small shot glasses and garnish with chopped mukhwaas or rose petals for a visually stunning, Instagram-worthy drink.

You can substitute ice cream with sweetened condensed milk to achieve a rich and creamy texture in your Paan Shots. Sieving the drink is optional-if you prefer a perfectly smooth, grain-free finish, strain it before serving. For added flavor and presentation, you can experiment with a few drops of rose essence, sprinkle tutti frutti, or even infuse a shot of bourbon, vodka, or rum to create a boozy version, perfect for festive parties and celebrations.

These variations make your Meetha Paan Shots versatile for every occasion, from Diwali and Holi gatherings to casual after-meal indulgence.

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